Baked Black Cod with Mead pan sauce
- 1 lb Black Cod
- 1/2 cup soy sauce
- 1/3 cup Meadery of the Rockies Honey Wine (We used Sweet Honey Wine!)
- 1/3 cup sugar
- 1 clove minced garlic
Preheat oven to broil.
Place sauce ingredients in pot over medium heat, whisking to combine and cooking for about 10 minutes until sauce is slightly thickened.
Cover baking sheet with foil, arranging fish skin side down and covering with sauce. Make sure to reserve some sauce for serving!
Bake for 10 to 15 minutes, depending on thickness of fish.
Remove from oven and serve with rice, drizzled with reserved sauce and sprinkled with sesame seeds.
Enjoy with a glass of traditional mead!